Today I baked some cakes mmmmm... yummy i love cake 
They are pretty easy to make... This is the recipe I used:
Butterfly Cakes
4oz (100g) soft margerine
4oz (100g) caster sugar
4oz (100g) self-raising flour
2 eggs
1 teaspoon baking powder
for the icing:
6oz (175g) butter, softened
12oz (350g) icing sugar, sifted
Pre-heat the oven to 200C/400F/Gas 6. Place about 18 paper cases in tins. Measure all cake ingredients into a large bowl and beat well until the mixture is smooth. Half fill the paper case with the mixture. Bake in pre-heated oven for 15-20 mins until the cakes are well risen and golden brown. Lift cakes out of tins and leave to cool on a wire rack.
To make icing, beat the butter and icing sugar until well blended. Cut a slice from the top of each cake and cut this slice in half. Pipe a swirl of the butter cream into the centre of each cake and place the half slices of cake into the butter cream at an angle to resemble butterfly wings. Then dust cakes with icing sugar to finish.
They are pretty easy to make... This is the recipe I used:
Butterfly Cakes
4oz (100g) soft margerine
4oz (100g) caster sugar
4oz (100g) self-raising flour
2 eggs
1 teaspoon baking powder
for the icing:
6oz (175g) butter, softened
12oz (350g) icing sugar, sifted
Pre-heat the oven to 200C/400F/Gas 6. Place about 18 paper cases in tins. Measure all cake ingredients into a large bowl and beat well until the mixture is smooth. Half fill the paper case with the mixture. Bake in pre-heated oven for 15-20 mins until the cakes are well risen and golden brown. Lift cakes out of tins and leave to cool on a wire rack.
To make icing, beat the butter and icing sugar until well blended. Cut a slice from the top of each cake and cut this slice in half. Pipe a swirl of the butter cream into the centre of each cake and place the half slices of cake into the butter cream at an angle to resemble butterfly wings. Then dust cakes with icing sugar to finish.
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mmmmmm....